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Beautiful, Trev! Luke and David do some amazing grind work, don't they?

David and Luke do some awesome work! my favourite from the new bunch. ( didn't think it was going to because I usually like a little weight to the knife) It's incredibly thin and light but really stiff, no flex at all. I would say it has the thinnest tip of all my gyuto's.

Originally Posted by ChuckTheButcher

Agreed. How do you like the bloodroot and what do you think of sajuichi. I've been wondering about them for a while.

The Sajuichi is a great knife, it is a heavy knife, also blade heavy. But I really enjoy blade heavy knives, so I am enjoying it. The knife could be thinned out a bit more, cuts great but wedges on carrots and other hard veg. I haven't tried it on potato's yet, but works great for meat. No distal taper on the spine till about 1 cm from the tip, doesn't bother me though. holds it's edge great so far, better then the Bloodroot blade